Wednesday, January 18, 2012

Red Lentil Soup with Turnips

This was my first time using red lentils - and surprise, they open up and are yellow when cooked! Another recipe from Whole Living, from week 2 of the detox diet this month, only slightly adapted.

Red Lentil Soup with Turnips
makes 8 cups


  • 2 TB olive oil
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 3 celery stalks and their leaves, diced
  • 2 large tomatoes, chopped
  • 1 1/2 cups red lentils
  • 1 turnip, peeled and diced
  • 1 quart vegetable stock
  • 1 cup water
  • 1/2 cup chopped fresh flat leaf parsley
  • 1 tsp red wine vinegar
  • coarse salt and pepper
  1. In a pot, heat olive oil over medium heat. Add onion, garlic and celery. Cook, stirring, until tender, 6-8 minutes.
  2. Increase heat to high and add tomatoes. Cook for 1 minute. Add lentils, turnip, vegetable stock and water.
  3. Bring to a boil, then reduce heat and simmer until lentils are tender. About 20-25 minutes. Stir in parsley and vinegar. Season with salt and pepper.

 I love lentil soup and was happy with this one, although I do think it needs a little more spice next time. Will definitely make again and I could see this being versatile with whatever root veggies you have available. Might throw some carrots in too next time. (add more water if you add extra veggies!)

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